AMES — Culinary students from the Iowa Culinary Institute at Des Moines Area Community College learned first-hand about the beef industry and the basics of beef at a Beef 101 educational workshop hosted by the Iowa Beef Industry Council on March 24.
The event was conducted in collaboration with the Iowa State University meat laboratory. More than 50 students and chef instructors attended. The workshop began with a presentation from Joe Sellers, Beef Cattle Field Specialist at the Iowa Beef Center, on Beef Production — What Happens on the Farm. Students learned about how cattle are raised and what cattle eat. It was important for the students to learn about beef production as it effects the product they will be serving in their restaurants. Major points of discussion included what cattle eat, beef breeds and health products used in modern cattle production.
The next educational segment provided a further explanation of the beef product. Steven Lonergan, professor of meat science and muscle biology at ISU, presented to the students on Beef Basics — grading, aging and more. Information about the different grades of beef, aging beef and meat tenderness was included. The information will help students make menu decisions in their restaurants. Lonergan explained to the students how myoglobin effects the color of beef and why using a meat thermometer is important to determine doneness rather than the color of the beef product.
“The culinary students will be entering the restaurant industry and marketing beef to their customers,” said Brooke German, Director of Marketing for the Iowa Beef Industry Council. “It is important that they have the opportunity to learn first-hand about where that beef product comes from and the different factors that determine beef tenderness.”
The workshop concluded with a beef carcass fabrication, conducted by ISU meat lab staff. The carcass fabrication showed the students the primals and subprimals of the beef carcass and a demonstration of the breakdown of most beef cuts. This session was beneficial for the students to visually learn where the cuts of beef come from, and the yield from a beef carcass.
Students completed a pre and post event survey to determine their knowledge of the beef industry. Prior to the event, the student’s knowledge level of beef was 2.98 out of 5 on average. After the presentations and guest speakers, the student’s knowledge level of beef increased to 4.22 out of 5 on average.
The event was funded in part by the Beef Checkoff Program. Events such as the Beef 101 educational workshop provide opportunities for culinary students to learn more about the beef industry and to use that knowledge in their careers.